Hello everyone and TGIF! Sorry I've been missing from the blog-o-sphere; I've been a tad occupied with school, babysitting, and working out. Also I've just seen the Aliens trilogy for the first time recently and didn't realize how amazing they are! Not to mention I watched Lord of the Rings for the first time this Summer too. Have I been living under a rock or what?

Speaking of rocks, this pie rocks.

. . . okay, that was an incredibly uncreative way to dive into the recipe but my brain is really only half functional at midnight anyway (do you feel me?) I'll make up for it by giving you this insanely delicious recipe. It's very similar to my raw apple tart from last year but with a few additional steps and ingredients.




Raw Vegan Apple Pie
Serves 6-8

Ingredients
Crust:
1 1/2 cups walnuts (you can also use almonds or a mixture)
8 pitted deglet noor dates (or 6 medjool dates), diced
1 tsp cinnamon

Filling:
1 1/2 cups walnuts, soaked in water
6 pitted deglet noor dates (4 medjool), diced
1 knob of ginger (about 1/2 tsp), minced
2 tsp cinnamon
1/4 tsp nutmeg
1 inch piece of vanilla, or 1/2 tsp vanilla extract
1/4 cup water

Layer & Topping:
3 medium apples, thinly sliced

----------------------------------------

Soak the filling walnuts in water for at least 2 hours (the longer you soak, the softer and creamier they will be--if you have the time, soak overnight).

Prepare the crust: pulse in a food processor the nuts until they become coarse granules. Add the dates and the cinnamon and pulse until the "dough" comes together. Press into a 9 in/23 cm round cake pan (it's important to use one that unclips on the side for easy removal) and chill in the fridge until the filling is done.

Prepare the filling: drain the nuts and pour into the same food processor along with the 1/4 cup of fresh water. Depending on how long you soaked them and the power of your machine, it may take longer than a few minutes. Add the rest of the filling ingredients and pulse until a thick paste is formed and everything is well combined (make sure to scrape the sides every few seconds during this process for best results).

Prepare the pie: Take the crust out of the fridge and spread about 3-4 tablespoons of the filling mixture on top (essentially just enough to form a thin layer of the walnut cream). Now create a layer of sliced apples. Repeat these steps until the filling is used up and you have just enough apples to garnish the pie. Chill in the fridge for an hour before serving, then sprinkle cinnamon on top. Guten Appetit!

Raw Apple Pie

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• autumn dessert gluten free no-bake raw recipe sweets vegan •
• 3 Comments •
• by Aya S
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Remember when everyone online was making zucchini noodles? No? Okay, maybe I watch too many raw foodies on Youtube but I couldn't help joining the bandwagon. I'm not usually one for fads. Like that time when everyone decided color blocking was in and I went shopping at Zara only to find everything in beige, red, and forest green? Let's just say I didn't shop for clothes during those few months.

What are zucchini noodles? Basically they're just thin strips of zucchini that resemble noodles. Most people have a spiralizer or a julienne peeler (which is what I have) but it can be achieved with a peeler and some steady handiwork. Of course, you could just go ahead and use pasta.

The sauce here is a nice little mushroom sauce. I didn't add tomato puree/diced tomatoes because I try to avoid tomatoes when I cook for myself (I just don't like to consume it often) but if you like them, add a 16-oz. can (about 2 cups) of pureed or diced tomatoes along with the other liquids and taste it for saltiness before adding any miso.

Zucchini Noodles with Mushroom Sauce
Serves 2

Ingredients
1 1/2 cups brown mushrooms, diced
1 medium onion, diced (a med. onion for me is about 3 inches in diameter)
1 shallot, minced
2 stalks of celery, diced
1 clove of garlic, minced
1 tbsp olive oil
1/4 cup red wine
1/4 cup apple juice
1 tbsp white miso paste

2 zucchinis, julienned or spiralized (or 2 servings of cooked spaghetti or fettuccine as per package instructions)



Chop all vegetables accordingly then heat a pan on high heat. When the pan is heated, add the olive oil to coat the pan. Follow with the garlic, shallot, celery, and onions, making sure to constantly stir.



When the onions are tender and translucent, add the mushrooms and stir until the mushrooms have released most of their water and reduced in size (about 5 minutes). Reduce the heat to medium low and add the red wine, apple juice, and miso (making sure the miso dissolves in the liquid). Stir and let simmer for 10-15 minutes, until the liquid has evaporated. You can leave it chunky like this or puree it with an immersion blender.

Serve on top of zucchini noodles, garnish with basil leaves, and enjoy!

Zucchini Noodles with Mushroom Sauce

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• cooking dinner gluten free lunch recipe vegan vegetables •
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• by Aya S
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Everybody talks about oatmeal because it's like that good friend that always has your back, even though you sometimes forget about her and she ends up in the back of your cupboard, mingling with the cocoa powder and bottle of Gordon's gin (this is a no judgement zone people).

But what is it about oats that is so special? To name a few:

-One bowl of oatmeal a day will help lower cholesterol by 8-23%. 1% drop in serum cholesterol is a 2% decrease in the risk of developing heart disease!
-A specific type of fiber known as beta-glucan is found in oats. This fiber helps the human immune system respond quicker to infection.
-Oats are a good source of magnesium, resulting in stronger bones, teeth, and improvement of insomnia, depression, and anxiety.
-Good alternative for those with celiac disease (intolerance to gluten).


I grew up eating oatmeal. I even developed a strange superstition as a kid, where if I didn't eat oatmeal on test day, I wouldn't do well. I think it was because my teachers always stressed eating a good breakfast before exams and to me, a good breakfast is hearty and filling but not too filling that it makes one feel heavy.

My basic outline for a good oatmeal is Oats + Liquid + Sweeteners + Mix-ins + Toppings. There's a fine line between mix ins and toppings because you could essentially use both interchangeably but I find some things taste better cooked. Here's the low down for each:

OATS
The three basics are Steel-Cut, Rolled/Old Fashioned, and Quick. Steel-cut oats are groats that have been split into several finer pieces which produces a much creamier porridge but also takes 20-30 minutes to cook. Rolled or Old Fashioned oats (the standard variety sold in Germany) are steamed, pressed, and dried, making them more absorbent and reducing the cooking time to about 5-10 minutes. Quick cooking oats have an even shorter cooking time but are less textured and more mushy.

LIQUID
Tip: Always cook the oats in water first. Milk makes it easier for the oats to burn and stick to the pan. You can add milk after the oats are 75% cooked.
Any type of milk is fine. A more decadent option for vegans would be to use coconut or homemade cashew milk. If you like butter, you can also melt butter in your oats in addition to milk. Another option is to cook oatmeal in tea! Boil water, add the tea bag, and fish the tea bag out before adding the oats. Chai makes a good porridge but experiment with other flavors for a fun breakfast.

SWEETENERS
I prefer liquid sweeteners in oatmeal but use what you like. My favorites are molasses, maple syrup, and stevia. If your stevia contains alcohol (such like vanilla extract), add it in during the cooking process so the heat cooks it out. Another idea is to add chopped up dates, loaded with natural sugar, eliminating the need for an added sweetener.

MIX-INS
Ground flax seeds and chia seeds are great mixed in while the oats are cooking because they help to absorb water and for some people, are more easily digested when cooked. With fruit it's all about preference. I like cooked apples because it reminds me more of apple pie so I mix it in while the pot is still on heat. Same goes for pears, plums, and sometimes bananas. Berries are more delicate so I prefer them fresh and on top. Spices such as cinnamon and nutmeg and powders like carob, cocoa, or even protein powders can be added at the end of cooking to enhance flavor.

TOPPINGS
This is pretty much the part of the creating where you can add anything and everything. Nut butters are great on top for added protein and healthy fats as well as chopped nuts and seeds for the contrasting texture. Dried fruits are also great for when you don't have fresh fruit on hand. Finally, fruit purees or jam, even cheese (though I haven't tried it, some people swear by it) can be added depending on what you like.


Here is a simple recipe for cinnamon apple oatmeal using rolled oats.

Cinnamon Apple Oatmeal (vegan, gluten free)
Serves 1

Ingredients
1/4 cup rolled oats
1/2 cup water
1/4 cup of non-dairy milk (I used rice milk)
1 medium apple, diced (I like gala, honey crisp, fuji, or any of the sweeter red apple varieties)
1 tbsp chia seeds
1 tbsp ground flax seeds
6 drops stevia extract
handful of raisins
chopped walnuts for topping

In a small pot over medium heat, bring water to a boil. Measure out your oatmeal and place in the pot, immediately stirring with a wooden spoon. Continue to stir for a 2-3 minutes until the water has mostly evaporated and the mixture looks thick. Lower the heat to medium and add the chia seeds, flax seeds, and milk. Stir and add the stevia, apples, and raisins. Continue stirring for another 5 minutes. If the mixture looks too thick and the oatmeal is sticking too much to the bottom of the pan, add water. Turn off the heat and put into a bowl. Top with walnuts. Guten Appetit!

Oatmeal: Tips, Tricks, and How I Prepare Them

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• autumn breakfast fruit gluten free health recipe vegan •
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• by Aya S
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It seems Fall brings out the desire in me to make raw treats. It makes absolutely no sense since the colder it gets, the more people are likely to want to turn on the oven. Well for me, I get mega lazy this time of year. We're talking let-me-drink-this-chai-tea-for-several-hours-while-watching-youtube-wrapped-in-my-ikea-blanket lazy. So if I can just whip up a dessert without turning on the oven and cutting baking paper to fit the bottom of my cake pan, I will.

Now I'm going to try and refrain from saying this is one of the best things I've made lately on a whim BUT GUYS, this is really freaking good. I want to take this gooey mess and put my face all up in it the way Bruce Bogtrotter did with that chocolate cake in Matilda. Except it's not a punishment. Oh, and it's dare I say it, good for you.

Raw Chocolate Walnut Brownie
with Cinnamon "Cream Cheese" Frosting
Makes 4 Brownies

For the Brownie
3/4 cup of dates, pitted (mejool or deglet noor dates preferrably)
1/4 cup of almonds, ground
1 1/2 tsp cocoa powder
pinch of sea salt
walnuts for studding

For the Frosting
1/2 cup of walnuts, soaked + 1 tbsp of soaking water
3/4 tsp cinnamon
1 tsp maple syrup or 2 dates

Start by soaking your frosting walnuts in water for 30 minutes, making sure the water covers them completely.

Chop up dates into pieces and place in a blender or food processor. Pulse until it comes together to form a sticky paste (if your dates are not soft enough, have them soak in water for 15 minutes before pulsing). Add your ground almonds and pulse again. Pour out into a bowl and add the cocoa and sea salt. Mix with a spoon until the mixture is the same dark brown throughout (it might seem crumbly at first but it will eventually come together). Using plastic wrap, shape the "dough" into a 6" x 6" square. Push in walnut pieces throughout the square, then wrap and store in the fridge.

In the meanwhile, drain your walnuts, leaving a tablespoon of the soaking water. In the same machine you used to pulse the dates, do the same for the walnuts until it has a chunky cream cheese like consistency. Add cinnamon and maple syrup (or dates if you want to keep it purely raw).

Cut the brownie into 4 squares. Top with the frosting and top with walnuts and extra cinnamon if you'd like. Enjoy!

Raw Chocolate Walnut Brownie with Cinnamon "Cream Cheese" Frosting

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• chocolate dessert gluten free no-bake raw recipe sugar free sweets vegan •
• 1 comment •
• by Aya S
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No matter the day or the mood, I want chocolate. I want chocolate for breakfast, lunch, and dinner. I want chocolate on a boat, I want chocolate with a goat, in a house with a mouse, I want chocolate here and there, I want it everywhere!

All that being said, I do like to spread the wealth. What is chocolate without a friend to share it with? These chocolate cake truffles are the perfect bite, enough to go around. And what's more, your friends can help you decorate them too!

Vegan GF Chocolate Cake Truffles
Inspired by Oh-She-Glows Chocolate Cake Balls
Makes ~28 cake balls

Cake Ingredients:

Dry:

1/2 cup Soy Flour (non-gmo, organic)

1/2 cup Corn or Oat Flour

1/2 cup Tapioca or Glutinous Rice Flour

1/3 cup cocoa powder, sifted

1/2 cup unrefined raw cane sugar or 45 drops of Stevia Extract

1 tsp baking powder

1/2 tsp fine sea salt

Wet:

1 cup non-dairy milk

1 tbsp apple cider vinegar

1/3 cup neutral oil

Coating:

175 grams of semi-sweet chocolate or dark (I mixed semi-sweet with 85% dark chocolate)

Preheat the oven to 350F (180C). Measure out all the dry ingredients into one bowl, making sure to mix with a wooden spoon to combine and de-clump everything. Then add the vinegar, oil, and milk, mixing after each. When everything is combined, pour the batter into a 11" x 7" (28 x 18 cm) baking pan/dish and bake for approximately 35 minutes (the top should spring back but the center should be a tad moist, the key to the cake sticking).

Take out of the oven and let cool in the pan until the pan is warm enough to handle with bare hands. Release the cake into a bowl and crumble apart with your hands. Form about 28 uniform balls.
Place them on a plate and let chill in the refrigerator for 1 hour.

10 minutes before taking the plate out, melt the chocolate. You can use the bain-marie method, breaking chocolate into a bowl or pot placed over another pot filled with water (being careful not to let the water and top bowl touch). Place on the stove and let the water boil while the steam melts the chocolate. You can also microwave the chocolate in 30 second intervals, making sure to stir each time so nothing burns.
Prepare a baking tray with parchment paper, then prepare your toppings. Nuts, cocoa powder, shredded coconut, dried/candied fruit are all good options.

Take the balls out and immerse each one in chocolate, only doing a few at a time. Once the ball is evenly coated, fish it out with a fork and let the excess drip off. Place onto the parchment paper. Now you can choose to decorate as you go along or do it after you've dipped everything in chocolate. The key is to do it before the chocolate cools and hardens.

After everything is decorated and to your liking, place the tray in the fridge and let cool until the outer shell hardens. Guten Appetit!

Vegan Gluten Free Chocolate Cake Truffles

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• bake cake chocolate dessert gluten free recipe sweets vegan •
• 1 comment •
• by Aya S
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We all know I'm a lean mean baking machine. If there's any occasion to bake, I'll seize it. And naturally, all my friends are my guinea pigs (whether they like it or not, which most of the time I guess they don't mind). Cooking on the other hand, seems less exciting to me. I'm usually a one trick pony when it comes to cooking. Not to mention how impatient I already am, if I have to cook something that requires waiting along with those cookies I'm already waiting on in the oven, I might explode (a virtue I sorely have to work on).

Luckily, the only waiting required in this dish is for the tofu to marinate in really good lemony pesto. And I guess I made an exception since my toe nails needed painting in the mean while. Oh, and did I mention I am really slow at julienning? How quickly time flies when you're sitting there making match sticks out of vegetables . . .

Pesto Tofu and Stir Fry Vegetables

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• asian cooking dinner gluten free health lunch recipe rice sugar free vegan vegetables •
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When in NY, do as the New Yorkers do. In other words, get your behind out to Brooklyn and eat vegan, maybe raw, maybe gluten free. Sun in Bloom fits all of those requirements. Not to mention it's also right next door to a sex shop in case you want to get saucy with your sunflower seed burger. Just sayin'.




The lighting was a bit sparse so some of my photos look a bit grainy but what a lovely place! There are single tables as well as a communal bench in the center. The room is not that big but the space is very organized and I don't feel like I'm shouting over the table next to mine. There is also a fridge on the wall to the left where you can pick up soups or raw desserts.



My friend Amy as I caught her talking on the phone. I swear I did not make her pose for this.




When it comes to dining out vegan, I'd say I'm a pretty seasoned pro. The thing I've noticed with many vegan establishments is that they cater to the idea that veganism is still a new idea and therefore the food is prepared like it ordinarily would be except with substitutions so as not to scare people off. Sun in Bloom is the total opposite in that they really celebrate vegetables and grains and seeds and actually make you like the dish for being vegan instead of a good second to a meat equivalent. My Sunny "Couture" Futomaki was delicious--I will definitely add roasted veggies to my rolls from now on. The ginger dipping sauce was also way better than any soy sauce. I'm not sure how the burger tasted but Amy seemed to enjoy it. For dessert, we split a gluten free oatmeal raisin cookie. Considering you could trick anyone into thinking it was a regular cookie, I'd say it was job well done.

Overall, it was my favorite vegan meal of this trip. My only qualm is I wish there was a tad bit more on the plate so you know, I could rub it all over my face. Haha, just kidding (but not really).

Sun in Bloom
460 Bergen St
Brooklyn, NY 11217

Sun in Bloom Restaurant

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• dinner friends gluten free going out lunch new york restaurant reviews vacation vegan vegetables •
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• by Aya S
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Oli and I are two different people when it comes to food. I'm incredibly impatient so I will take whatever shortcut is necessary to get a good result (albeit sometimes I go the distance if I know that's the only way to go). Oli on the other hand doesn't mind waiting. This is why I have yet to attempt a croissant and Oli can spend a week making batches because he's in the mood.




Just look at 'em layers.
These muffins that I made for a picnic were a result of dumping all the ingredients into one bowl and sticking a piece of chocolate on top for "decoration". Okay, granted I do a lot of thinking when it comes to recipes I'm serving people and also ones that I make gluten free, vegan, and refined sugar free. So there's thought in the process but the action itself is quite minimal.





I really wish I could tell you how I made them but I made them in a pinch through experimenting. Besides, I'll probably experiment again and figure out a way to make them even better before I give the recipe to you guys.

Right now I'm brainstorming for my next sweet endeavor, which I would love to serve at a barbeque. Any recommendations are welcome. So until next time everyone!

Oli vs. Aya Food Close-ups

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• bake cake gluten free sweets •
• 1 comment •
• by Aya S
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Good morning my lovely readers and a happy work day to you too (May 1st is Working Day so naturally nobody works). I am spending the morning completely dehydrated because I told myself I would not get up for any reason until I am done writing this post. Oh how nice I am to myself.

I think you must be wondering how my 21-day vegan challenge went considering it is now over. Very well actually! I should write a separate post about it because it really changed me, but in short, I absolutely loved it. Today I am writing to you all with a recipe I came up with while on the cleanse.

I love to eat cereal when I want something quick. The problem with cereal when eating vegan, gluten free, and refined sugar free is that a lot of the cereal in the mass market has added sugar or glucose syrup and enriched wheat flour. Muesli is primarily made from oats so many people think it's better, but it can easily fall under the same trap. Why not make your own with better for you ingredients? I swear it's not hard at all.

Natural Buzz Muesli
  4 Servings

1 cup Oats (any type is fine)
1 tsp Cinnamon
1 tbsp Ground Flaxseed
1 tbsp Chia Seeds
a pinch of Salt
--------------------------------------
Nuts and Dried Fruit
--------------------------------------
2 tbsp Nut Butter (I used Peanut Butter)
1 tbsp Black Strap Molasses
16 drops of liquid Stevia
2 tbsp Oil (I used Sunflower, but you can also use Coconut, Olive, Flax, etc.)
2 tbsp Non-dairy Milk (I used Almond)



Preheat the oven to 150° C (or 300° F).

Prepare all your dry ingredients in a bowl and mix. Chop up the dried fruit and nuts into small pieces (I used almonds, walnuts, dried figs and apricots, but if you use fruits such as raisins or cranberries, chopping is not needed) and add to the dry ingredients.

In a separate bowl or cup, mix together the wet ingredients until it comes together. Pour over the dry nut and fruit mixture and toss together. The texture should be clumpy and not damp (as shown in the picture below).



Place parchment paper onto a metal cookie sheet or tray and evenly distribute the mixture. Bake for 15 minutes, stirring constantly. Then turn the oven off and leave the tray inside for another 10 minutes. Take the tray out and let it cool.
Store the cooled muesli in a clean jar or plastic bag. Now you have your own homemade muesli, complete with natural sugars to keep your energy up for the rest of the day. Enjoy!

Natural Buzz Müsli

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• 21dayvegan bake breakfast gluten free recipe snacks sugar free vegan •
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• by Aya S
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Guten Morgen everyone! Well, it's technically not morning here anymore but since it's just becoming morning in America, I'll nab the opportunity.

The weather, albeit some rain and clouds, has been pretty amazing lately and when amazing weather hits, all I want are jazzy refreshments. I've been getting a kick out of the fruit water trend, mainly because it suits my no-hassle personality, and putting slices of fruit in water and letting it sit overnight is one of the easiest ways to make your life better. Not to mention it's just so pretty to look at!


Art in a pitcher.
After taking a few pictures, I knew my tummy needed solid food. A bowl of oats always fills the void (not to mention it fits the requirements for my 21 Day Vegan Challenge!)


I like it thick so I continuously add water and stir until I reach a desired consistency. Mix-ins while cooking include the following: flax flakes, ground hazelnuts, cinnamon, and raisins.

Then I topped it with strawberries, lemon zest (I love the multiple uses for citrus), more cinnamon, and some maple syrup. Guten Appetit!






By the way, this is my favorite bowl. I bought it in Paris the second time I went because I was completely obsessed with the idea of getting a giant bowl for cappuccino (as I saw in this one travel show). I realize now it serves no purpose for coffee in my hands because I seldom drink it. But the cats! Boy, are they cute.

The brand of the bowl is Comptoir de Famille. I am in love with their stuff.

Anyway, I hope you enjoyed having breakfast with me. Ciao for now!

Strawberries and Lemon for Breakfast

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• 21dayvegan breakfast challenge cooking fruit gluten free health vegan •
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Let's face it: muffins rock. They are transportable and you can customize them any way you want to. They also just look adorable. I mean, how can you resist a batch of these scrumptious lovelies?


Luckily, they are super duper easy to make. They are also super duper easy to make healthy. Take these oatmeal banana muffins: 5 ingredients (6 if you add the nuts) and they take no time at all.

Gluten Free Oatmeal Banana Muffins
Makes 4-6 small to medium muffins

1 cup oat flour (you can grind oats in a coffee grinder or food processor)
1 teaspoon baking powder
1 medium banana
2 tablespoons honey (here I am using chestnut honey I got in France, which adds a savory note)
1/4 cup non-dairy milk
1/4 -1/2 cup walnuts (optional)
pinch of salt



Pre-heat your oven to 350 degrees and place the dry ingredients into a bowl.


  In a separate basin, mash the banana and add the honey. Microwave this for 20 seconds (this will liquify it, making it easier to merge).


Add the banana mixture to your dry ingredients and pour in the milk and walnuts.

When everything is well combined, pour into your muffin liners. Below are pictures of how I made my liners with aluminum foil.



Cut out squares or rectangles out of foil and double them up. Take a cup that resembles the size of the liner you want. Tip it upside down and wrap the foil around it to form a cup. Finished!
Scoop out the batter to fill the liners about 3/4 of the way up. Bake these for 15 minutes, turn the oven off, and let it sit inside for another 5 minutes. Now you have a batch of freshly baked muffins!

Gluten Free Oatmeal Banana Muffins

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• bake breakfast diet fruit gluten free recipe snacks •
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• by Aya S
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